Recipes
Nepali & Indian Recipes from a DFW Caterer
Authentic Nepali and Indian recipes from a working Dallas-Fort Worth caterer: momos, curries, dal, biryani, and festival dishes, scaled from 4 to 50 guests.
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How to Make Authentic Newari Bara (Wo) at Home: A DFW Nepali Caterer's Lentil Pancake Recipe
A working DFW Nepali caterer's authentic Newari bara (wo) recipe with whole black gram (kalo dal), the mustard oil tawa technique, all 3 traditional variations, and scaling from 4 servings to a 50-guest Newari festival feast.
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How to Make Restaurant-Style Butter Chicken (Murgh Makhani): Quick Weeknight + Traditional Punjabi Recipes from a DFW Caterer
Two butter chicken recipes side by side from a DFW Nepali caterer. The 45-minute weeknight version for busy parents and first-timers, plus the traditional Punjabi recipe for restaurant-quality cooking, with scaling from 4 to 50 guests.
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How to Make Authentic Chana Masala (Punjabi Chole) at Home: A DFW Caterer's Vegan Anchor Recipe
A working DFW Nepali caterer's authentic Punjabi chana masala (chole) recipe with amchur and chana masala spice blend explicitly named. The vegan anchor dish for mixed-cuisine wedding spreads. Quick Roadmap, scaling 4 to 50.
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How to Make Authentic Nepali Chatpate (Spicy Puffed Rice Snack) at Home: A DFW Caterer's Recipe
A working DFW Nepali caterer's authentic chatpate recipe with timur (Sichuan pepper) and raw mustard oil explicitly named as the Nepali signatures. The 10-minute eat-now street snack from Kathmandu, scaling 4 to 50.
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How to Make Authentic Indian Chicken Curry: A DFW Caterer's Homestyle Recipe
A working DFW Nepali caterer's authentic Indian chicken curry recipe. Bhuna technique explained, quantities validated against 3 sources, scaling from 4 to 50 servings, halal sourcing in DFW, and Nepali pairings Indian recipes miss.
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How to Make Restaurant-Style Chicken Tikka Masala at Home: A DFW Caterer's Marinated, Charred, Cream-Finished Recipe
A working DFW Nepali caterer's chicken tikka masala recipe with the marinade timed to actually do its work, broiler-as-tandoor char technique, honest butter chicken vs tikka masala distinction, and scaling from 4 servings to a 50-guest wedding portion.
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How to Make Restaurant-Style Dal Makhani at Home: A DFW Caterer's Quick Pressure Cooker Recipe
A working DFW Nepali caterer's quick pressure cooker dal makhani recipe. Restaurant-style creamy texture in under an hour, quantities validated against 4 authoritative sources, scaling from 4 servings to 50, and the Nepali pairings Indian recipes miss.
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How to Make Restaurant-Style Garlic Naan and Jeera Rice: A DFW Caterer's Two-Recipe Carbs Pairing Guide
A working DFW Nepali caterer's recipe for restaurant-style garlic naan (stovetop tawa method, full Quick Roadmap) and jeera rice (the 1:2 water ratio plus cumin-toast technique). The Indian carbs pair you serve with every curry on this site.
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Authentic Nepali Goat Curry (Khasi ko Masu) Recipe: A DFW Nepali Caterer's Dashain-Ready Method
A working DFW Nepali caterer's authentic Khasi ko Masu recipe with the Nepali signatures (jimbu, timur, fenugreek temper, mustard oil) that Indian-style recipes skip. Quick Roadmap for stove-side scanning, scaling from 6 servings to a Dashain feast of 50, DFW halal sourcing.
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How to Make Authentic Gundruk ko Jhol (Nepali Fermented Greens Soup) at Home: A DFW Caterer's Recipe
A working DFW Nepali caterer's gundruk ko jhol recipe with the dried-gundruk rehydration step explicit, DFW sourcing for ready-made gundruk, scaling from 4 to 50 servings, and a clear "buy vs make" decision for the fermented greens themselves.
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How to Make Authentic Nepali Kwati (Sprouted 9-Bean Soup) at Home: A DFW Caterer's Janai Purnima Recipe
A working DFW Nepali caterer's authentic kwati recipe with the 3-day sprout protocol explicit, Janai Purnima festival context, and scaling from 4 servings to 50. The Nepali medicinal soup that anchors the rainy-season Newari festival.